It's funny some times how the simplest things in life can get blown out of proportion. I remember when I was first taught how to make ricotta and was blown away by how easy it is. Really, it's quite simple. I can't believe that's how you make butter. It's really easy.

It's almost like you are screwing something up and then POOF! butter and buttermilk. All you really need is a Kitchen Aid mixer, some good heavy cream and about 6 minutes of your day.

We took 2 qts. of our local farms heavy cream, threw it in a mixer with the whisk attachment and turned it up high for about 5-6 minutes. You'll see a few different stages, from light and medium peeks to a stiff peek, to over-whipped cream, getting to the point of separation. Once you get the butter separated, the liquid you are left with is just over 2 cups of awesome BUTTERMILK! Use that for biscuits or pancakes or whatever you want!

Take the butter and wring out as much of the milk as you can. Once there, wash and give the butter a last wring under some ice water. Remove, dry off and form into a butter dish or just throw it on a plate. Sprinkle a little salt if you'd like. Tastes AMAZING on toast! Yield is about 1lb of butter.

Fresh Butter Recipe Yield : 1 pound of butter

Ingredients

2 Pints heavy cream

bowl of ice water

Directions

1. Pour heavy cream into the mixer bowl. Using the whisk attachment mix on high for 5-6 minutes, occasionally scraping down sides.

2. Keep a close eye on the cream, after 2 or 3 minutes it will form light peeks, then continue to medium and after 5-6 minutes very stiff peeks. After this stage the mixture will begin separating. Forming a liquid, buttermilk and a solid - you guessed it - Butter.

3. Separate both and ring out the butter mixture using your hands. Using a small bowl of ice water, wash and ring out the butter using your hands. Give it a good squeeze....Use on toast, pancakes, English Muffins.